16 October, 2020

Texas(ish) Style Brisket

Posted in : Beef on October 16, 2020 by : Brian Tags: KETO, SMOKED

If you’re a Texan and a brisket purist, look away now. This brisket recipe uses more than salt and pepper. It is cooked hot and fast. And it is injected. I’ve tried several methods of brisket cooking, including the traditional Texas methods, and the consensus is that this one comes out the best.

1 Full Packer Brisket, 12-18lbs
Susie Q Seasoning
Ground Black Pepper
8oz Au Jus Concentrate
32oz Beef Broth

STEP 1:
Trim brisket, removing deckle and leaving 1/4″ of fat on the fat side.

STEP 2:
Combine au jus concentrate and beef broth. Inject brisket.

STEP 3:
Mix equal parts Susie Q and ground pepper. Evenly coat brisket.

STEP 4:
Using oak, or your preferred wood, smoke brisket at 300 to 325 for approximately 45 minutes per pound, or until the brisket probes tender. Do not exceed 206 internal temperature. Wrap in butcher paper once a dark enough bark has been formed. Once finished, wrap in a towel and place in cooler for at least one hour.